Post-Mortem Inspection (9 CFR 310.1-310.25)

120 9 CFR Ch. III (1–1–12 Edition) § 309.18 labeling approved under said regula tions. (6) In the case of an animal adminis tered or subjected to any substance that is a food additive or pesticide chemical under the Federal Food, Drug, and Cosmetic Act, supra, there has been compliance with all tolerance limitations established by said Act and the regulations promulgated there under (21 CFR 1.1 et seq.), and all other restrictions and requirements imposed by said Act and said regulations will be complied with at the time of slaughter. (b) The inspector in charge may deny or withdraw the approval for slaughter of any livestock subject to the provi sion of this section when he deems it necessary to assure that all products prepared at the official establishment are free from adulteration. § 309.18 Official marks and devices for purposes of ante-mortem inspec tion. (a) All livestock required by this part to be identified as U.S. Suspects shall be tagged with a serially numbered metal ear tag bearing the term ‘‘U.S. Suspect,’’ except as provided in § 309.2(d) and except that cattle affected with epithelioma of the eye, antinomycosis, or actinobacillosis to such an extent that the lesions would be readily detected on post-mortem in spection, need not be individually tagged on ante-mortem inspection with the U.S. Suspect tag, provided that such cattle are segregated and other wise handled as U.S. Suspects. (b) In addition, identification of U.S. Suspect swine must include the use of tattoos specified by the inspector to maintain the identity of the animals through the dehairing equipment when such equipment is used. (c) All livestock required by this part to be identified as U.S. Condemned shall be tagged with a serially num bered metal ear tag bearing the term ‘‘U.S. Condemned.’’ (d) The devices described in para graphs (a), (b), and (c) of this section shall be the official devices for identi fication of livestock required to be identified as U.S. Suspect or U.S. Con demned as provided in this part. PART 310—POST-MORTEM INSPECTION Sec. 310.1 Extent and time of post-mortem in spection; post-mortem inspection staff ing standards. 310.2 Identification of carcass with certain severed parts thereof and with animal from which derived. 310.3 Carcasses and parts in certain in stances to be retained. 310.4 Identification of carcasses and parts; tagging. 310.5 Condemned carcasses and parts to be so marked; tanking; separation. 310.6 Carcasses and parts passed for cook ing; marking. 310.7 Removal of spermatic cords, pizzles and preputial diverticuli. 310.8 Passing and marking of carcasses and parts. 310.9 Anthrax; carcasses not to be evis cerated; disposition of affected carcasses; hides, hoofs, horns, hair, viscera and con tents, and fat; handling of blood and scalding vat water; general cleanup and disinfection. 310.10 Carcasses with skin or hide on; clean ing before evisceration; removal of lar vae of Hypodermae, external parasites and other pathological skin conditions. 310.11 Cleaning of hog carcasses before in cising. 310.12 Sternum to be split; abdominal and thoracic viscera to be removed. 310.13 Inflating carcasses or parts thereof; transferring caul or other fat. 310.14 Handling of bruised parts. 310.15 Disposition of thyroid glands and la ryngeal muscle tissue. 310.16 Disposition of lungs. 310.17 Inspection of mammary glands. 310.18 Contamination of carcasses, organs, or other parts. 310.19 Inspection of kidneys. 310.20 Saving of blood from livestock as an edible product. 310.21 Carcasses suspected of containing sulfa and antibiotic residues; sampling frequency; disposition of affected car casses and parts. 310.22 Specified risk materials from cattle and their handling and disposition. 310.23 Identification of carcasses and parts of swine. 310.24 [Reserved] 310.25 Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards. AUTHORITY: 21 U.S.C. 601–695; 7 CFR 2.18, 2.53. SOURCE: 35 FR 15567, Oct. 3, 1970, unless otherwise noted. VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00130 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 121 Food Safety and Inspection Service, USDA § 310.1 1 The ‘‘Maximum Slaughter Rates’’ figures listed in paragraph (b)(2)(i) of this section for one (a) and two (b) inspector kills are over stated because the time required to walk from one inspection station to another is not included. To determine the proper adjusted maximum slaughter line speed, paragraph (b)(2)(i)(A) of this section for one inspector kills or paragraph (b)(2)(i)(B) of this section for two inspector kills must be used along with their accompanying rules. § 310.1 Extent and time of post-mortem inspection; post-mortem inspection staffing standards. (a) A careful post-mortem examina tion and inspection shall be made of the carcasses and parts thereof of all livestock slaughtered at official estab lishments. Such inspection and exam ination shall be made at the time of slaughter unless, because of unusual circumstances, prior arrangements ac ceptable to the Administrator have been made in specific cases by the cir cuit supervisor for making such inspec tion and examination at a later time. (b)(1) The staffing standards on the basis of the number of carcasses to be inspected per hour are outlined in the following tables. Standards for mul tiple inspector lines are based on in spectors rotating through the different types of inspection stations during each shift to equalize the workload. The inspector in charge shall have the authority to require the establishment to reduce slaughter line speeds where, in his judgment, the inspection proce dure cannot be adequately performed at the current line speed because of particular deficiencies in carcass prep aration and presentation by the plant at the higher speed, or because the health condition of the particular ani mals indicates a need for more exten sive inspection. (2) Cattle inspection. For all cattle staffing standards, an ‘‘a’’ in the ‘‘Number of Inspectors by Stations’’ column means that one inspector per forms the entire inspection procedure and a ‘‘b’’ means that one inspector performs the head and lower carcass in spection and a second inspector per forms the viscera and upper carcass in spection. 1 (i) Inspection Using the Viscera Truck. STEERS AND HEIFERS Maximum slaughter rates (head per hour) Number of inspectors by stations Head Viscera Car-cass 1 to 27 ............................................... a a a 28 to 56 ............................................. b b b 57 to 84 ............................................. 1 1 1 85 to 86 ............................................. 1 2 1 87 to 143 ........................................... 2 2 1 COWS AND BULLS Maximum slaughter rates (head per hour) Number of inspectors by stations Head Viscera Car-cass 1 to 27 ............................................... a a a 28 to 55 ............................................. b b b 56 to 77 ............................................. 1 1 1 78 to 81 ............................................. 1 2 1 82 to 134 ........................................... 2 2 1 (A) Rules for determining adjusted maximum slaughter rates for single-in spector kills considering walking dis tance according to the table in this subdivision: Determine the distances the inspector actually walks between the points shown in columns 2 through 14 of the following table. For each col umn, determine the deduction figure opposite the appropriate number of feet in column 1. Compute the total of the deduction figures for columns 2 through 14. The adjusted maximum rate is the maximum rate in paragraph (b)(2)(i) of this section minus total of the deduction figures. If the resultant number is not a whole number, it must be rounded off to the next lowest whole number. VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00131 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 122 9 CFR Ch. III (1–1–12 Edition) § 310.1 O N E I N S P E C T O R C A T T L E K IL L — V IS C E R A T R U C K [T a b le o f d e d u ct io n s fr o m m a xi m u m s la u g h te r ra te s fo r e a ch 2 f e e t b e tw e e n p o in ts ( in t e n th s o f ca tt le p e r h o u r) ] 1 N u m b e r o f fe e t b e tw e e n p o in ts 2 H e a d r a ck a n d h ig h r a il 3 V is ce ra a n d lo w r a il 4 L o w r a il a n d h e a d r a ck 5 H e a d r a ck a n d c a rc a ss 2 6 C a rc a ss 2 a n d w a sh b a si n 7 T a g s— b ra n d s a n d l o w r a il 8 V is ce ra a n d w a sh b a si n 9 V is ce ra a n d h ig h r a il 1 0 L o w r a il a n d h ig h r a il 1 1 H e a d r a ck a n d c lo se st w a sh b a si n 1 2 W a sh b a si n a n d h ig h r a il 1 1 3 H e a d r a ck a n d w a sh b a si n 1 1 4 V is ce ra a n d ta g s— b ra n d s S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 .1 0 5 0 0 0 .1 0 0 0 0 0 0 0 0 0 0 0 .1 0 .1 0 .1 0 0 0 0 0 0 0 0 0 .2 0 .1 7 0 0 0 .1 0 .1 0 .1 0 .1 0 0 0 0 0 .1 0 .1 0 .1 0 .2 0 .2 0 .2 0 .1 0 .1 0 0 0 0 0 0 0 .3 0 .3 9 0 0 0 .2 0 .1 0 .1 0 .1 0 0 0 0 0 .1 0 .1 0 .1 0 .3 0 .3 0 .3 0 .1 0 .1 0 0 0 .1 0 .1 0 .1 0 .1 0 .4 0 .4 1 1 0 .1 0 .1 0 .2 0 .2 0 .2 0 .2 0 0 0 0 0 .1 0 .2 0 .2 0 .4 0 .4 0 .4 0 .2 0 .2 0 0 0 .1 0 .1 0 .1 0 .1 0 .5 0 .6 1 3 0 .1 0 .1 0 .3 0 .2 0 .2 0 .2 0 0 0 0 0 .2 0 .2 0 .2 0 .5 0 .5 0 .5 0 .2 0 .2 0 0 0 .1 0 .1 0 .1 0 .1 0 .6 0 .7 1 5 0 .1 0 .1 0 .4 0 .3 0 .3 0 .3 0 0 0 0 0 .2 0 .3 0 .3 0 .5 0 .6 0 .6 0 .3 0 .3 0 0 0 .2 0 .2 0 .2 0 .2 0 .7 0 .9 1 7 0 .1 0 .1 0 .4 0 .3 0 .3 0 .3 0 0 0 0 0 .3 0 .3 0 .3 0 .6 0 .7 0 .7 0 .3 0 .3 0 0 .1 0 .2 0 .2 0 .2 0 .2 0 .9 1 .0 1 9 0 .1 0 .1 0 .5 0 .4 0 .4 0 .4 0 0 0 0 0 .3 0 .4 0 .4 0 .7 0 .8 0 .8 0 .4 0 .4 0 0 .1 0 .2 0 .2 0 .2 0 .2 1 .0 1 .1 2 1 0 .2 0 .2 0 .5 0 .4 0 .4 0 .4 0 0 0 0 0 .3 0 .4 0 .4 0 .8 0 .9 0 .8 0 .4 0 .4 0 0 .1 0 .3 0 .2 0 .3 0 .2 1 .1 1 .3 2 3 0 .2 0 .2 0 .6 0 .5 0 .5 0 .5 0 0 0 0 0 .4 0 .5 0 .5 0 .9 1 .0 0 .9 0 .5 0 .5 0 0 .1 0 .3 0 .3 0 .3 0 .3 1 .2 1 .4 2 5 0 .2 0 .2 0 .7 0 .5 0 .5 0 .5 0 0 0 0 0 .4 0 .5 0 .5 1 .0 1 .1 1 .0 0 .5 0 .5 0 0 .1 0 .3 0 .3 0 .3 0 .3 1 .3 1 .5 2 7 0 .2 0 .2 0 .7 0 .5 0 .6 0 .5 0 0 0 0 0 .4 0 .5 0 .6 1 .1 1 .2 1 .1 0 .6 0 .6 0 0 .1 0 .3 0 .3 0 .3 0 .3 1 .4 1 .7 2 9 0 .2 0 .2 0 .8 0 .6 0 .6 0 .6 0 0 0 0 0 .5 0 .6 0 .6 1 .2 1 .3 1 .2 0 .6 0 .6 0 0 .1 0 .4 0 .3 0 .4 0 .3 1 .5 1 .8 3 1 0 .3 0 .2 0 .8 0 .6 0 .7 0 .6 0 0 0 0 0 .5 0 .6 0 .7 1 .3 1 .3 1 .4 0 .7 0 .7 0 0 .1 0 .4 0 .4 0 .4 0 .4 1 .6 1 .9 3 3 0 .3 0 .3 0 .9 0 .7 0 .7 0 .7 0 0 0 0 0 .6 0 .7 0 .7 1 .3 1 .4 1 .4 0 .7 0 .7 0 0 .1 0 .4 0 .4 0 .4 0 .4 1 .7 2 .1 3 5 0 .3 0 .3 1 .0 0 .7 0 .8 0 .7 0 0 0 0 0 .6 0 .7 0 .8 1 .4 1 .5 1 .5 0 .8 0 .8 0 0 .2 0 .5 0 .4 0 .5 0 .4 1 .8 2 .2 3 7 0 .3 0 .3 1 .0 0 .8 0 .8 0 .8 0 0 0 0 0 .6 0 .8 0 .8 1 .5 1 .6 1 .6 .0 .8 0 .8 0 0 .2 0 .5 0 .5 0 .5 0 .5 1 .9 2 .3 3 9 0 .3 0 .3 1 .1 0 .8 0 .9 0 .8 0 0 0 0 0 .7 0 .8 0 .9 1 .6 1 .7 1 .7 0 .9 0 .9 0 0 .2 0 .5 0 .5 0 .5 0 .5 2 .0 2 .4 4 1 0 .4 0 .3 1 .1 0 .9 0 .9 0 .9 0 0 .1 0 0 .1 0 .7 0 .9 0 .9 1 .7 1 .7 1 .8 0 .9 0 .9 0 0 .2 0 .6 0 .5 0 .6 0 .5 2 .1 2 .6 4 3 0 .4 0 .4 1 .2 0 .9 1 .0 0 .9 0 0 .1 0 0 .1 0 .7 0 .9 1 .0 1 .8 1 .8 1 .9 1 .0 1 .0 0 .1 0 .2 0 .6 0 .5 0 .6 0 .5 2 .2 2 .7 4 5 0 .4 0 .4 1 .2 0 .9 1 .0 0 .9 0 0 .1 0 0 .1 0 .8 0 .9 1 .0 1 .8 1 .9 2 .0 1 .0 1 .0 0 .1 0 .2 0 .6 0 .6 0 .6 0 .6 2 .3 2 .8 4 7 0 .4 0 .4 1 .3 1 .0 1 .1 1 .0 0 0 .1 0 0 .1 0 .8 1 .0 1 .1 1 .9 2 .0 2 .1 1 .1 1 .1 0 .1 0 .2 0 .6 0 .6 0 .6 0 .6 2 .4 2 .9 4 9 0 .4 0 .4 1 .4 1 .0 1 .1 1 .0 0 0 .1 0 0 .1 0 .8 1 .0 1 .1 2 .0 2 .1 2 .2 1 .1 1 .1 0 .1 0 .2 0 .7 0 .6 0 .7 0 .6 2 .5 3 .1 5 1 0 .5 0 .5 1 .4 1 .1 1 .2 1 .1 0 0 .1 0 0 .1 0 .9 1 .1 1 .2 2 .1 2 .2 2 .2 1 .2 1 .2 0 .1 0 .3 0 .7 0 .7 0 .7 0 .7 2 .6 3 .2 5 3 0 .5 0 .5 1 .5 1 .1 1 .2 1 .1 0 0 .1 0 0 .1 0 .9 1 .1 1 .2 2 .2 2 .3 2 .3 1 .2 1 .2 0 .1 0 .3 0 .7 0 .7 0 .7 0 .7 2 .7 3 .3 5 5 0 .5 0 .5 1 .5 1 .2 1 .2 1 .2 0 0 .1 0 0 .1 1 .0 1 .2 1 .2 2 .3 2 .3 2 .4 1 .3 1 .3 0 .1 0 .3 0 .8 0 .7 0 .8 0 .7 2 .8 3 .4 5 7 0 .5 0 .5 1 .6 1 .2 1 .3 1 .2 0 0 .1 0 0 .1 1 .0 1 .2 1 .3 2 .3 2 .4 2 .5 1 .3 1 .3 0 .1 0 .3 0 .8 0 .7 0 .8 0 .7 2 .9 3 .5 5 9 0 .5 0 .5 1 .6 1 .3 1 .3 1 .3 0 0 .1 0 0 .1 1 .0 1 .3 1 .3 2 .4 2 .5 2 .6 1 .4 1 .4 0 .1 0 .3 0 .8 0 .8 0 .8 0 .8 3 .0 3 .6 1 T h e w a sh b a si n r e fe rr e d t o h e re i s th e o n e t h e i n sp e ct o r u se s w h ile e n ro u te f ro m t h e h e a d r a ck t o h ig h r a il in sp e ct io n . 2 T h is r e fe rs t o t h e c a rc a ss i n t h e b le e d in g a re a . VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00132 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 123 Food Safety and Inspection Service, USDA § 310.1 (B) Rules for determining adjusted maximum slaughter rates for two-in spector kills considering walking dis tance according to the table in this subdivision: Determine the distances the inspectors actually walk between the points shown in columns 2 through 9 of the following table. Column 9 is used only if the condemned brands and tags the viscera inspector uses are kept at a location other than at the wash basin-sterilizer. For each column, de termine the deduction figure opposite the appropriate number of feet in col umn 1. Compute the total of the deduc tion figures for columns 2 through 9. Divide this total by 2. The adjusted maximum rate is the maximum rate in paragraph (b)(2)(i) of this section minus the number calculated above. If the resultant number is not a whole number, it must be rounded off to the next lowest whole number. VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00133 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 124 9 CFR Ch. III (1–1–12 Edition) § 310.1 T W O I N S P E C T O R C A T T L E K IL L — V IS C E R A T R U C K [T a b le o f d e d u ct io n s fr o m m a xi m u m s la u g h te r ra te s fo r e a ch 2 f e e t b e tw e e n p o in ts ( in t e n th s o f ca tt le p e r h o u r) ] H e a d s a n d l o w r a il in sp e ct io n V is ce ra a n d h ig h r a il in sp e ct io n 1 2 3 4 5 6 7 8 9 1 N u m b e r o f fe e t b e tw e e n p o in ts H e a d r a ck a n d w a sh b a si n H e a d r a ck a n d c a r ca ss e s 2 W a sh b a si n a n d l o w ra il H e a d r a ck a n d l o w ra il V is ce ra a n d b ra n d s ta g s (w a sh b a si n ) V is ce ra a n d h ig h ra il H ig h r a il a n d w a sh b a si n V is ce ra a n d w a sh b a si n S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls S tr s. H fr s. C o w s B u lls 1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3 0 .1 0 0 .1 0 0 .1 0 0 0 0 0 0 0 0 0 0 .1 0 .2 5 0 .1 0 .1 0 .1 0 .1 0 .1 0 .1 0 .8 0 .7 0 .4 0 .5 0 .5 0 .5 0 .1 0 .2 0 .2 0 .3 7 0 .1 0 .2 0 .1 0 .1 0 .1 0 .1 1 .5 1 .4 0 .7 0 .9 1 .0 0 .9 0 .3 0 .3 0 .3 0 .4 9 0 .2 0 .2 0 .1 0 .2 0 .1 0 .2 2 .2 2 .0 1 .1 1 .3 1 .5 1 .3 0 .4 0 .5 0 .4 0 .5 1 1 0 .2 0 .3 0 .1 0 .2 0 .2 0 .2 2 .8 2 .7 1 .4 1 .7 1 .9 1 .8 0 .5 0 .6 0 .4 0 .6 1 3 0 .2 0 .4 0 .1 0 .3 0 .2 0 .2 3 .5 3 .3 1 .7 2 .1 2 .4 2 .2 0 .6 0 .7 0 .5 0 .8 1 5 0 .3 0 .4 0 .1 0 .3 0 .2 0 .3 4 .1 3 .9 2 .0 2 .5 2 .9 2 .6 0 .7 0 .9 0 .6 0 .9 1 7 0 .3 0 .5 0 .1 0 .4 0 .2 0 .3 4 .8 4 .5 2 .4 2 .9 3 .3 3 .0 0 .8 1 .0 0 .7 1 .0 1 9 0 .3 0 .6 0 .2 0 .4 0 .3 0 .4 5 .4 5 .1 2 .7 3 .3 3 .7 3 .4 0 .9 1 .2 0 .7 1 .2 2 1 0 .3 0 .6 0 .2 0 .4 0 .3 0 .4 6 .0 5 .7 3 .0 3 .7 4 .2 3 .7 1 .0 1 .3 0 .8 1 .3 2 3 0 .4 0 .7 0 .2 0 .5 0 .3 0 .5 6 .6 6 .3 3 .3 4 .0 4 .6 4 .1 1 .2 1 .4 0 .9 1 .4 2 5 0 .4 0 .7 0 .2 0 .5 0 .3 0 .5 7 .2 6 .8 3 .6 4 .4 5 .0 4 .5 1 .3 1 .6 1 .0 1 .6 2 7 0 .4 0 .8 0 .2 0 .6 0 .4 0 .5 7 .8 7 .4 3 .9 4 .7 5 .4 4 .9 1 .4 1 .7 1 .0 1 .7 2 9 0 .5 0 .9 0 .2 0 .6 0 .4 0 .6 8 .3 7 .9 4 .2 5 .1 5 .8 5 .2 1 .5 1 .8 1 .1 1 .8 3 1 0 .5 0 .9 0 .2 0 .7 0 .4 0 .6 8 .9 8 .5 4 .5 5 .4 6 .2 5 .6 1 .6 2 .0 1 .2 2 .0 3 3 0 .5 1 .0 0 .2 0 .7 0 .4 0 .7 9 .4 9 .0 4 .8 5 .8 6 .5 5 .9 1 .7 2 .1 1 .3 2 .1 3 5 0 .6 1 .1 0 .3 0 .8 0 .5 0 .7 1 0 .0 9 .5 5 .0 6 .1 6 .9 6 .3 1 .8 2 .2 1 .3 2 .3 3 7 0 .6 1 .1 0 .3 0 .8 0 .5 0 .7 1 0 .5 1 0 .0 5 .3 6 .4 7 .3 6 .6 1 .9 2 .4 1 .4 2 .4 3 9 0 .6 1 .2 0 .3 0 .9 0 .5 0 .8 1 1 .0 1 0 .5 5 .6 6 .8 7 .6 6 .9 2 .0 2 .5 1 .5 2 .5 4 1 0 .7 1 .2 0 .3 0 .9 0 .6 0 .8 1 1 .5 1 1 .0 5 .9 7 .1 8 .0 7 .2 2 .1 2 .6 1 .5 2 .6 4 3 0 .7 1 .3 0 .3 0 .9 0 .6 0 .9 1 2 .0 1 1 .4 6 .1 7 .4 8 .3 7 .6 2 .2 2 .8 1 .6 2 .8 4 5 0 .7 1 .4 0 .3 1 .0 0 .6 0 .9 1 2 .5 1 1 .9 6 .4 7 .7 8 .7 7 .9 2 .4 2 .9 1 .7 2 .9 4 7 0 .8 1 .4 0 .3 1 .0 0 .6 1 .0 1 3 .0 1 2 .4 6 .7 8 .0 9 .0 8 .2 2 .5 3 .0 1 .8 3 .0 4 9 0 .8 1 .5 0 .3 1 .1 0 .7 1 .0 1 3 .4 1 2 .8 6 .9 8 .3 9 .4 8 .5 2 .6 3 .2 1 .8 3 .1 5 1 0 .8 1 .6 0 .3 1 .1 0 .7 1 .0 1 3 .9 1 3 .3 7 .2 8 .6 9 .7 8 .8 2 .7 3 .3 1 .9 3 .3 5 3 0 .9 1 .6 0 .4 1 .2 0 .7 1 .1 1 4 .4 1 3 .7 7 .4 8 .9 1 0 .0 9 .1 2 .8 3 .4 2 .0 3 .4 5 5 0 .9 1 .7 0 .4 1 .2 0 .7 1 .1 1 4 .8 1 4 .1 7 .7 9 .2 1 0 .3 9 .4 2 .9 3 .5 2 .0 3 .5 5 7 0 .9 1 .7 0 .4 1 .3 0 .8 1 .2 1 5 .2 1 4 .6 7 .9 9 .5 1 0 .6 9 .7 3 .0 3 .7 2 .1 3 .6 5 9 0 .9 1 .8 0 .4 1 .3 0 .8 1 .2 1 5 .7 1 5 .0 8 .2 9 .7 1 0 .9 9 .9 3 .1 3 .8 2 .2 3 .8 1 T h is c o lu m n t o b e u se d o n ly i f b ra n d s a n d t a g s a re n o t lo ca te d a t th e w a sh b a si n . 2 T h is r e fe rs t o t h e c a rc a ss e s in t h e b le e d in g a re a . VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00134 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 125 Food Safety and Inspection Service, USDA § 310.1 (ii) Inspection Using Viscera Table, Tongue-In Presentation of Heads. STEERS AND HEIFERS Maximum slaughter rates (head per hour) Number of inspectors by stations Head Viscera Car-cass 1 to 32 ............................................... a a a 33 to 58 ............................................. b b b 59 to 84 ............................................. 1 1 1 85 to 86 ............................................. 1 2 1 87 to 143 ........................................... 2 2 1 144 to 171 ......................................... 3 2 1 172 to 198 ......................................... 3 3 1 199 to 226 ......................................... 3 3 2 227 to 253 ......................................... 4 3 2 254 to 280 ......................................... 4 4 2 281 to 306 ......................................... 5 4 2 307 to 333 ......................................... 5 5 2 COWS AND BULLS Maximum slaughter rates (head per hour) Number of inspectors by stations Head Viscera Car-cass 1 to 29 ............................................... a a a 30 to 56 ............................................. b b b 57 to 77 ............................................. 1 1 1 78 to 81 ............................................. 1 2 1 82 to 134 ........................................... 2 2 1 135 to 159 ......................................... 2 3 1 160 to 187 ......................................... 3 3 1 188 to 213 ......................................... 3 4 1 214 to 234 ......................................... 3 4 2 235 to 264 ......................................... 4 4 2 265 to 289 ......................................... 5 4 2 290 to 314 ......................................... 5 5 2 (iii) Inspection Using Viscera Table, Tongue-Out Presentation of Heads. STEERS AND HEIFERS Maximum slaughter rates (head per hour) Number of inspectors by stations Head Viscera Car-cass 1 to 32 ............................................... a a a 33 to 58 ............................................. b b b 59 to 86 ............................................. 1 1 1 87 to 103 ........................................... 1 2 1 104 to 156 ......................................... 2 2 1 157 to 186 ......................................... 2 3 1 187 to 216 ......................................... 3 3 1 217 to 246 ......................................... 3 3 2 247 to 275 ......................................... 3 4 2 276 to 304 ......................................... 4 4 2 305 to 333 ......................................... 4 5 2 334 to 362 ......................................... 5 5 2 363 to 390 ......................................... 5 6 2 COWS AND BULLS Maximum slaughter rates (head per hour) Number of inspectors by stations Head Viscera Car-cass 1 to 29 ............................................... a a a 30 to 56 ............................................. b b b 57 to 79 ............................................. 1 1 1 80 to 98 ............................................. 1 2 1 99 to 147 ........................................... 2 2 1 148 to 174 ......................................... 2 3 1 175 to 205 ......................................... 3 3 1 206 to 233 ......................................... 3 4 1 234 to 256 ......................................... 3 4 2 257 to 288 ......................................... 4 4 2 289 to 316 ......................................... 5 4 2 317 to 343 ......................................... 5 5 2 (3) Swine Inspection. The following in spection staffing standards are applica ble to swine slaughter configurations. The inspection standards for all slaughter lines are based upon the ob servation rather than palpation, at the viscera inspection station, of the spleen, liver, heart, lungs, and medi astinal lymph nodes. In addition, for one- and two-inspector lines, the stand ards are based upon the distance walked (in feet) by the inspector be tween work stations; and for three or more inspector slaughter lines, upon the use of a mirror, as described in § 307.2(m)(6), at the carcass inspection station. Although not required in a one- or two-inspector slaughter con figuration, except in certain cases as determined by the inspection service, if a mirror is used, it must comply with the requirements of § 307.2(m)(6). TABLE 1—ONE INSPECTOR—STAFFING STANDARDS FOR SWINE Distance walked 1 in feet is— Maximum inspection rates (head per hour) Market hogs (heads attached or detached) Sows and boars (heads de tached) Without mirror With mirror Without mirror With mirror 0 to 5 ......................... 140 150 131 143 6 to 10 ....................... 134 144 126 137 11 to 15 ..................... 129 137 122 132 16 to 20 ..................... 124 132 117 127 21 to 35 ..................... 120 127 113 122 26 to 30 ..................... 116 122 110 118 31 to 35 ..................... 112 118 106 114 36 to 40 ..................... 108 114 103 110 41 to 45 ..................... 105 110 100 106 46 to 50 ..................... 101 107 97 103 51 to 55 ..................... 98 103 94 100 56 to 60 ..................... 96 100 91 97 61 to 65 ..................... 93 97 89 94 66 to 70 ..................... 90 95 87 92 VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00135 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 126 9 CFR Ch. III (1–1–12 Edition) § 310.1 TABLE 1—ONE INSPECTOR—STAFFING STANDARDS FOR SWINE—Continued Distance walked 1 in feet is— Maximum inspection rates (head per hour) Market hogs (heads attached or detached) Sows and boars (heads de tached) Without mirror With mirror Without mirror With mirror 71 to 75 ..................... 88 92 85 89 76 to 80 ..................... 86 89 82 87 81 to 85 ..................... 84 87 80 85 86 to 90 ..................... 82 85 79 83 91 to 95 ..................... 80 83 77 81 96 to 100 ................... 78 81 75 79 1 Distance walked is the total distance that the inspector will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, head, and wash-basin). TABLE 2—TWO INSPECTORS—STAFFING STANDARDS FOR MARKET HOGS Distance walked 1 in feet by inspector B is— Maximum inspection rates (head per hour with heads attached or detached) Line configuration Car cass, 2 head viscera 3 Viscera, 2 head car cass 3 Head, 2 viscera carcass 3 Without Mirror 0 to 5 ............................. 151–253 151–271 151–296 6 to 10 ........................... 151–239 151–255 151–277 11 to 15 ......................... 151–226 151–240 151–260 16 to 20 ......................... 151–214 151–227 151–244 21 to 25 ......................... 151–204 151–215 151–231 With Mirror 0 to 5 ............................. 151–253 151–303 151–318 6 to 10 ........................... 151–239 151–283 151–304 11 to 15 ......................... 151–226 151–265 151–289 16 to 20 ......................... 151–214 151–249 151–270 21 to 25 ......................... 151–204 151–235 151–254 1 Distance walked is the total distance that Inspector B will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, and washbasin). 2 Inspector A. 3 Inspector B. NOTE: In multiple-inspector plants, the in spectors must rotate between all inspection positions during each shift to equalize the workload. TABLE 3—TWO INSPECTORS—STAFFING STANDARDS FOR SOWS AND BOARS Distance walked 1 in feet by inspector B is— Maximum inspection rates (head per hour) Line Configuration Car cass, 2 head viscera, 3 heads detached Viscera, 2 head car cass, 3 heads detached Head, 2 viscera car cass, 3 heads de tached Head, 2 viscera car cass, 3 heads attached Without Mirror 0 to 5 ............... 144–248 144–254 144–267 144–267 6 to 10 ............. 144–235 144–240 144–253 144–253 11 to 15 ........... 144–222 144–227 144–239 144–239 16 to 20 ........... 144–211 144–215 144–226 144–226 21 to 25 ........... 144–201 144–205 144–214 144–214 With Mirror 0 to 5 ............... 144–248 144–292 144–305 144–292 6 to 10 ............. 144–235 144–273 144–291 144–280 11 to 15 ........... 144–222 144–256 144–272 144–268 16 to 20 ........... 144–211 144–241 144–255 144–255 21 to 25 ........... 144–201 144–228 144–240 144–240 1 Distance walked is the total distance that Inspector B will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, and washbasin). 2 Inspector A. 3 Inspector B. NOTE: In multiple-inspector plants, the in spectors must rotate between all inspection positions during each shift to equalize the workload. TABLE 4—THREE INSPECTORS OR MORE— STAFFING STANDARDS FOR SWINE Maximum inspection rates (head per hour with heads attached) Number of inspectors by station Head Viscera Car-cass Total Market hogs: 319 to 506 .............. 1 1 1 3 507 to 540 .............. 1 2 1 4 541 to 859 .............. 2 2 1 5 860 to 1,022 ........... 2 3 1 6 1,023 to 1,106 ........ 3 3 1 7 Sows and boars: 306 to 439 .............. 1 1 1 3 306 to 462 1 ........... 1 1 1 3 440 to 475 .............. 2 1 1 4 476 to 752 .............. 2 2 1 5 753 to 895 .............. 3 2 1 6 896 to 964 .............. 3 3 1 7 1 This rate applies if the heads of sows and boars are de tached from the carcasses at the time of inspection. NOTE: In multiple-inspector plants, the in spectors must rotate between all inspection positions during each shift to equalize the workload. [35 FR 15567, Oct. 3, 1970, as amended at 47 FR 33676, Aug. 4, 1982; 50 FR 19903, May 13, 1985] VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00136 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 127 Food Safety and Inspection Service, USDA § 310.4 § 310.2 Identification of carcass with certain severed parts thereof and with animal from which derived. (a) The head, tail, tongue, thymus gland, and all viscera of each slaugh tered animal, and all blood and other parts of such animal to be used in the preparation of meat food products or medical products, shall be handled in such a manner as to identify them with the rest of the carcass and as being de rived from the particular animal in volved, until the post-mortem exam ination of the carcass and parts thereof has been completed. Such handling shall include the retention of ear tags, backtags, implants, and other identi fying devices affixed to the animal, in such a way to relate them to the car cass until the post-mortem examina tion has been completed. (b) The official State-Federal Depart ment backtag on any carcass shall: (1)(i) Be removed from the hide of the animal by an establishment employee and placed in a clear plastic bag. The bag containing the tag shall be affixed to the corresponding carcass. (ii) The bag containing the tag shall be removed from the carcass by an es tablishment employee and presented with the viscera to the Program in spector at the point where such inspec tor conducts the viscera inspection. (2)(i) Brucellosis and tuberculosis ear tags, herd identification ear tags, sales tags, ear bangles, and similar identi fication devices shall be removed from the animal’s hide or ear by an estab lishment employee and shall be placed in a clear plastic bag and affixed to the corresponding carcass. (ii) The bag containing the tag shall be removed from the carcass by an es tablishment employee and presented with the viscera to the Program in spector at the point where such inspec tor conducts the viscera inspection. (3) In cases where both types of de vices described in paragraphs (b)(1) and (2) of this section are present on the same animal, both types may be placed in the same plastic bag or in two sepa rate bags. (4) The circuit supervisor may allow the use of any alternate method pro posed by the operator of an official es tablishment for handling the type of devices described in paragraph (b)(2) of this section if such alternate method would provide a ready means of identi fying a specific carcass with the cor responding devices by a Program in spector during the post-mortem inspec tion. (5) Disposition and use of identifying devices. (i) The official State-Federal Depart ment backtags will be collected by a Program inspector and used to obtain traceback information necessary for proper disposition of the animal or car cass and otherwise handled according to instructions issued to the inspec tors. (ii) The devices described in para graph (b)(2) of this section shall be col lected by the Program inspector when required to obtain traceback informa tion necessary for proper disposition of the animal or carcass and for control ling the slaughter of reactor animals. Devices not collected for these pur poses shall be discarded after the post mortem examination is complete. (6) Plastic bags used by the establish ment for collecting identifying devices will be furnished by the Department. [35 FR 15567, Oct. 3, 1970; 36 FR 12004, June 24, 1971] § 310.3 Carcasses and parts in certain instances to be retained. Each carcass, including all detached organs and other parts, in which any lesion or other condition is found that might render the meat or any part unfit for food purposes, or otherwise adulterated, and which for that reason would require a subsequent inspection, shall be retained by the Program em ployee at the time of inspection. The identity of every such retained carcass, detached organ, or other part shall be maintained until the final inspection has been completed. Retained carcasses shall not be washed or trimmed unless authorized by the Program employee. § 310.4 Identification of carcasses and parts; tagging. Such devices and methods as may be approved by the Administrator may be used for the temporary identification of retained carcasses, organs, and other parts. In all cases, the identification shall be further established by affixing VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00137 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 128 9 CFR Ch. III (1–1–12 Edition) § 310.5 ‘‘U.S. Retained’’ tags as soon as prac ticable and before final inspection. These tags shall not be removed except by a Program employee. § 310.5 Condemned carcasses and parts to be so marked; tanking; sep aration. Each carcass or part which is found on final inspection to be unsound, unhealthful, unwholesome, or other wise adulterated shall be conspicuously marked, on the surface tissues thereof, by a Program employee at the time of inspection, as ‘‘U.S. Inspected and Con demned.’’ Condemned detached organs and other parts of such character that they cannot be so marked shall be placed immediately in trucks or recep tacles which shall be kept plainly marked ‘‘U.S. Condemned,’’ in letters not less than 2 inches high. All con demned carcasses and parts shall re main in the custody of a Program em ployee and shall be disposed of as re quired in the regulations in part 314 of this subchapter at or before the close of the day on which they are con demned. § 310.6 Carcasses and parts passed for cooking; marking. Carcasses and parts passed for cook ing shall be marked conspicuously on the surface tissues thereof by a Pro gram employee at the time of inspec tion, ‘‘U.S. Passed for Cooking.’’ All such carcasses and parts shall be cooked in accordance with part 315 of this subchapter, and until so cooked shall remain in the custody of a Pro gram employee. § 310.7 Removal of spermatic cords, pizzles and preputial diverticuli. Spermatic cords and pizzles shall be removed from all carcasses. Preputial diverticuli shall be removed from hog carcasses. § 310.8 Passing and marking of car casses and parts. Carcasses and parts found to be sound, healthful, wholesome, and oth erwise not adulterated shall be passed and marked as provided in part 316 of this subchapter. In all cases where car casses showing localized lesions are passed for food or for cooking and ‘‘U.S. Retained’’ tags are attached to the carcasses, the affected tissues shall be removed and condemned before the tags are removed. ‘‘U.S. Retained’’ tags shall be removed only by a Program employee. § 310.9 Anthrax; carcasses not to be eviscerated; disposition of affected carcasses; hides, hoofs, horns, hair, viscera and contents, and fat; han dling of blood and scalding vat water; general cleanup and dis infection. (a) Carcasses found before eviscera tion to be affected with anthrax shall not be eviscerated but shall be re tained, condemned, and immediately tanked or otherwise disposed of as pro vided in part 314 of this subchapter. (b) All carcasses and all parts, includ ing hides, hoofs, horns, hair, viscera and contents, blood, and fat of any livestock found to be affected with an thrax shall be condemned and imme diately disposed of as provided in part 314 of this subchapter, except that the blood may be handled through the usual blood cooking and drying equip ment. (c) Any part of any carcass that is contaminated with anthrax-infected material through contact with soiled instruments or otherwise shall be im mediately condemned and disposed of as provided in part 314 of this sub chapter. (d) The scalding vat water through which hog carcasses affected with an thrax have passed shall be immediately drained into the sewer and all parts of the scalding vat shall be cleaned and disinfected as provided in paragraph (e) of this section. (e)(1) That portion of the slaugh tering department, including the bleed ing area, scalding vat, gambrelling bench, floors, walls, posts, platforms, saws, cleavers, knives, and hooks, as well as employees’ boots and aprons, contaminated through contact with an thrax-infected material, shall, except as provided in paragraph (e)(2) of this section be cleaned immediately and disinfected with one of the following VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00138 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 129 Food Safety and Inspection Service, USDA § 310.10 1 A list of disinfectants approved for this purpose is available upon request to the Sci entific Services, Meat and Poultry Inspec tion, Food Safety and Inspection Service, U.S. Department of Agriculture, Wash ington, DC 20250. disinfectants or other disinfectant 1 ap proved specifically for this purpose by the Administrator: (i) A 5 percent solution of sodium hy droxide or commercial lye containing at least 94 percent of sodium hydrox ide. The solution shall be freshly pre pared immediately before use by dis solving 21⁄2 pounds of sodium hydroxide or lye in 51⁄2 gallons of hot water and shall be applied as near scalding hot as possible to be most effective. (Owing to the extremely caustic nature of sodium hydroxide solution, precautionary measures such as the wearing of rubber gloves and boots to protect the hands and feet, and goggles to protect the eyes, should be taken by those engaged in the disinfection process. It is also advisable to have an acid solution, such as vinegar, in readiness in case any of the sodium hydroxide solution should come in contact with any part of the body.) (ii) A solution of sodium hypochlorite containing approximately one-half of 1 percent (5,000 parts per million) of available chlorine. The solution shall be freshly prepared. (iii) When a disinfectant solution has been applied to equipment which will afterwards contact product, the equip ment shall be rinsed with clean water before such contact. (2) In case anthrax infection is found in the hog slaughtering department, an immediate preliminary disinfection shall be made from the head-dropper’s station to the point where the disease is detected and the affected carcasses shall be cut down from the rail and re moved from the room. Upon comple tion of the slaughtering of the lot of hogs of which the anthrax-infected ani mals were a part, slaughtering oper ations shall cease, and a thorough cleanup and disinfection shall be made, as provided in paragraph (e)(1) of this section. If the slaughter of the lot has not been completed by the close of the day on which anthrax was detected, the cleanup and disinfection shall not be deferred beyond the close of that day. (3) The first and indispensable pre cautionary step for persons who have handled anthrax material is thorough cleansing of the hands and arms with liquid soap and running hot water. It is important that this step be taken im mediately after exposure, before vege tative anthrax organisms have had time to form spores. In the cleansing, a brush or other appropriate appliance shall be used to insure the removal of all contaminating material from under and about the fingernails. This process of cleansing is most effective when per formed in repeated cycles of lathering and rinsing rather than in spending the same amount of time in scrubbing with a single lathering. After the hands have been cleansed thoroughly and rinsed free of soap, they may, if de sired, be immersed for about 1 minute in a 1:1,000 solution of bichloride of mercury, followed by thorough rinsing in clean running water. Supplies of bi chloride of mercury for the purpose must be held in the custody of the vet erinary medical officer. (As a pre cautionary measure, all persons ex posed to anthrax infection should re port promptly any suspicious condition (sore or carbuncle) or symptom to a physician, in order that anti-anthrax serum or other treatment may be ad ministered as indicated.) [35 FR 15567, Oct. 3, 1970; 36 FR 11903, June 23, 1971] § 310.10 Carcasses with skin or hide on; cleaning before evisceration; re moval of larvae of Hypodermae, ex ternal parasites and other patholog ical skin conditions. When a carcass is to be dressed with the skin or hide left on, the skin or hide shall be thoroughly washed and cleaned before any incision is made for the purpose of removing any part thereof or evisceration, except that where calves are slaughtered by the ko sher method, the heads shall be re moved from the carcasses, before wash ing of the carcasses. The skin shall be removed at the time of post-mortem inspection from any calf carcass in fested with the larvae of the ‘‘oxwarble’’ fly (Hypoderma lineata and Hypoderma bovis), or external parasites, or affected with other patho logical skin conditions. VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00139 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 130 9 CFR Ch. III (1–1–12 Edition) § 310.11 § 310.11 Cleaning of hog carcasses be fore incising. All hair, scurf, dirt, hoofs and claws shall be removed from hog carcasses, and the carcasses shall be thoroughly washed and cleaned before any incision is made for inspection or evisceration. § 310.12 Sternum to be split; abdom inal and thoracic viscera to be re moved. The sternum of each carcass shall be split and the abdominal and thoracic viscera shall be removed at the time of slaughter in order to allow proper in spection. § 310.13 Inflating carcasses or parts thereof; transferring caul or other fat. (a) Establishments that slaughter livestock and prepare livestock car casses and parts may inflate carcasses or parts of carcasses with air if they develop, implement, and maintain con trols to ensure that the air inflation procedure does not cause insanitary conditions or adulterate product. Es tablishments shall incorporate these controls into their HACCP plans or Sanitation SOPs or other prerequisite programs. (b)(1) Transferring the caul or other fat from a fat to a lean carcass is pro hibited. (2) Injecting compressed air into the skulls of cattle in conjunction with a captive bolt stunner to hold the animal still for dressing operations is prohib ited. (Approved by the Office of Management and Budget under control number 0583–0015) [54 FR 36756, Sept. 5, 1989, as amended at 55 FR 29565, July 20, 1990; 69 FR 1891, Jan. 12, 2004; 75 FR 69577, Nov. 15, 2010] § 310.14 Handling of bruised parts. When only a portion of a carcass is to be condemned on account of slight bruises, either the bruised portion shall be removed immediately and disposed of in accordance with part 314 of this subchapter, or the carcass shall be promptly placed in a retaining room and kept until chilled and the bruised portion shall then be removed and dis posed of as provided in part 314 of this subchapter. § 310.15 Disposition of thyroid glands and laryngeal muscle tissue. (a) Livestock thyroid glands and la ryngeal muscle tissue shall not be used for human food. (b) Livestock thyroid glands and la ryngeal muscle tissue may be distrib uted to pharmaceutical manufacturers for pharmaceutical use in accordance with § 314.9 or § 325.19(c) of this sub chapter, if they are labeled in accord ance with § 316.13(f) of this subchapter. Otherwise, they shall be disposed of at the official establishment in accord ance with § 314.1 or § 314.3 of this sub chapter. [53 FR 45890, Nov. 15, 1988] § 310.16 Disposition of lungs. (a) Livestock lungs shall not be saved for use as human food. (b) Lungs found to be affected with disease or pathology and lungs found to be adulterated with chemical or bio logical residue shall be condemned and identified as ‘‘U.S. Inspected and Con demned.’’ Condemned lungs may not be saved for pet food or other nonhuman food purposes. They shall be main tained under inspectional control and disposed of in accordance with §§ 314.1 and 314.3 of this subchapter. (c) Lungs not condemned under para graph (b) of this section may be used in the preparation of pet food or for other nonhuman food purposes at the official establishment, provided they are han dled in the manner prescribed in § 318.12 of this subchapter, or they may be dis tributed from the establishment in commerce, or otherwise, in accordance with the conditions prescribed in § 325.8 of this subchapter for nonhuman food purposes or they may be so distributed to pharmaceutical manufacturers for pharmaceutical use in accordance with §§ 314.9 and 325.19(b) of this subchapter, if they are labeled as ‘‘Inedible [SPE CIES] Lungs—for Pharmaceutical Use Only.’’ Otherwise, they shall be dis posed of at the official establishment, in accordance with §§ 314.1 and 314.3 of this subchapter. [36 FR 11639, June 17, 1971] VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00140 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 131 Food Safety and Inspection Service, USDA § 310.21 § 310.17 Inspection of mammary glands. (a) Lactating mammary glands and diseased mammary glands of cattle, sheep, swine, and goats shall be re moved without opening the milk ducts or sinuses. If pus or other objectionable material is permitted to come in con tact with the carcass, the parts of the carcass thus contaminated shall be re moved and condemned. (b) Nonlactating cow udders may be saved for food purposes provided suit able facilities for handling and inspect ing them are provided. Examination of udders by palpation shall be done by a Program employee. When necessary, in the judgment of the Program employee for adequate inspection, the official es tablishment employees shall incise udders in sections no greater than 2 inches in thickness. All udders showing disease lesions shall be condemned by a Program employee. Each udder shall be properly identified with its respective carcass and kept separate and apart from other udders until its disposal has been accomplished in accordance with the provisions of part 311 of this sub chapter. (c) Lactating mammary glands of cattle, sheep, swine, and goats shall not be saved for edible purposes. (d) The udders from cows officially designated as ‘‘Brucellosis reactors’’ or as ‘‘Mastitis elimination cows’’ shall be condemned. § 310.18 Contamination of carcasses, organs, or other parts. (a) Carcasses, organs, and other parts shall be handled in a sanitary manner to prevent contamination with fecal material, urine, bile, hair, dirt, or for eign matter; however, if contamination occurs, it shall be promptly removed in a manner satisfactory to the inspector. (b) Brains, cheek meat, and head trimmings from animals stunned by lead, sponge iron, or frangible bullets shall not be saved for use as human food but shall be handled as described in § 314.1 or § 314.3 of this subchapter. § 310.19 Inspection of kidneys. An employee of the establishment shall open the kidney capsule and ex pose the kidneys of all livestock at the time of slaughter for the purpose of ex amination by a Program employee. § 310.20 Saving of blood from livestock as an edible product. Blood may be saved for edible pur poses at official establishments pro vided it is derived from livestock, the carcasses of which are inspected and passed, and the blood is collected, defibrinated, and handled in a manner so as not to render it adulterated under the Federal Meat Inspection Act and regulations issued pursuant thereto. The defibrination of blood intended for human food purposes shall not be done with the hands. Anticoagulants may be used in accordance with 21 CFR chap ter I, subchapter A and subchapter B, or by regulation in 9 CFR chapter III, subchapter A or subchapter E. [64 FR 72174, Dec. 23, 1999] § 310.21 Carcasses suspected of con taining sulfa and antibiotic resi dues; sampling frequency; disposi tion of affected carcasses and parts. (a) Calf carcasses from animals sus pected of containing biological residues under § 309.16(d) of this subchapter shall, on post-mortem inspection, be handled in accordance with the provi sions of this section. (b) For purposes of this section, the following definitions shall apply: (1) Calf. A calf up to 3 weeks of age or up to 150 pounds. (2) Certified calf. A calf that the pro ducer and all other subsequent custodians of the calf certify in writing has not been treated with any animal drug while in his or her custody or has been treated with one or more drugs in accordance with FDA approved label directions while in his or her custody and has been withheld from slaughter for the period(s) of time specified by those label directions. (3) Healthy carcass. A carcass that an inspector determines shows no lesions of disease or signs of disease treatment at post-mortem inspection (4) Producer. The owner of the calf at the time of its birth. (5) Sick calf carcass. A calf carcass that an inspector on post-mortem in spection determines has either signs of disease treatment or lesions of disease VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00141 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 132 9 CFR Ch. III (1–1–12 Edition) § 310.21 1 The procedures for performing the swab bioassay test are set forth in one of two self instructional guides: ‘‘Performing the CAST’’ or ‘‘Fast Antimicrobial Screen Test.’’ These guides are available for review in the office of the FSIS Docket Clerk, Room 4352 South, Food Safety and Inspection Service, U.S. Department of Agriculture, Wash ington, DC 20250. or was from an animal identified as sick on ante-mortem. (6) Sign of treatment. Sign of treat ment of a disease is indicated by leak age around jugular veins, subcuta neous, intramuscular or intraperitoneal injection lesions, or discoloration from particles or oral treatment in any part of the digestive tract. (7) Veterinary medical officer. An in spector of the Program that has ob tained a Doctor of Veterinary Medicine degree which is recognized by the Pro gram. (c) Selection of carcasses for testing. The inspector shall perform a swab bio assay test 1 on: (1) Any carcass from a calf tagged as ‘‘U.S. Suspect’’ at the time of ante mortem inspection, except that calves whose carcasses are condemned for pa thology shall not be tested for drug residues. (2) Any carcass which he/she finds has either lesions of disease which is not condemned because of these lesions or a sign of treatment of disease at the time of post-mortem inspection, (3) Any carcass of a calf from a pro ducer whose calf or calves have pre viously been condemned for residues as prescribed in paragraph (e) of this sec tion, and (4) Carcasses from healthy-appearing certified and noncertified calves, as de termined by the veterinary medical of ficer during ante-mortem inspection, will be selected for testing as set forth below: Testing level Sampling Rate (percent of estimated day’s slaughter) Certified Noncertified A ........................................ 100 100 B ........................................ 50 50 C ........................................ 20 30 (Start) D ............................. 5 10 E ........................................ 2 5 F ........................................ 1 2 (d) Testing of carcasses: (1) The inspector shall test all car casses as prescribed in paragraph (c) of this section. (2) Upon initiation of this program at an establishment, the inspector shall begin the testing rate for carcasses from healthy-appearing certified and noncertified calves at Level D as pre scribed in paragraph (c)(4) of this sec tion. The inspector shall increase the testing rate to the next higher level the following business day when three carcasses in 100 or less consecutively tested show a positive test result for a drug residue. The inspector shall de crease it to the next lower level when no more than two calves show a posi tive test result for a drug residue in ei ther 500 calves consecutively tested or all calves tested over a 60 working day period. (3) Test results shall be determined by the veterinary medical officer. (4) The establishment may designate one or more of its employees to aid the inspector in performing the swab bio assay test under the supervision of the veterinary medical officer who shall in terpret the results, maintain animal identification with the test unit, and ensure integrity of the testing pro gram. (5) All carcasses and parts thereof from calves selected for testing shall be retained until all test results are complete. (6) The veterinary medical officer shall condemn all carcasses and parts thereof for which there are positive test results and release for human con sumption all carcasses and parts there of for which there are negative test re sults. (7) If there is a positive test result, subsequent calves from the producer of the calf shall be tested in accordance with paragraph (e) of this section. These test results will not be included in computations to determine an estab lishment’s compliance record. (8) The veterinary medical officer may reduce inspection line rates when, in his/her judgment, the prescribed testing cannot be adequately per formed within the time available be cause the establishment’s compliance history dictates a need for extensive testing. VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00142 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 133 Food Safety and Inspection Service, USDA § 310.22 (e) Calves from producers with a pre vious residue condemnation. The inspec tor shall perform a swab bioassay test on all carcasses of all calves in the group. The veterinary medical officer shall determine the test results and shall condemn any carcass and parts thereof for which there is a positive test result and pass for human con sumption any such carcass and parts thereof for which there is a negative test result. All subsequent calves from the same producer which has pre viously sold or delivered to official es tablishments any carcass that was con demned because of drug residues must be tested according to this paragraph until five consecutive animals test completely free of animal drug resi dues. (f) If the owner or operator of an offi cial establishment disagrees with the veterinary medical officer’s disposition of carcasses and parts thereof, the owner or operator may appeal as pro vided in section 306.5 of this chapter. [50 FR 32164, Aug. 9, 1985, as amended at 52 FR 2104, Jan. 20, 1987; 55 FR 7475, Mar. 2, 1990; 60 FR 66483, Dec. 22, 1995] § 310.22 Specified risk materials from cattle and their handling and dis position. (a) The following materials from cat tle are specified risk materials, except when they are from cattle from a coun try that can demonstrate that its bo vine spongiform encephalopathy (BSE) risk status can reasonable be expected to provide the same level of protection from human exposure to the BSE agent as prohibiting specified risk materials for use as human food does in the United States: (1) The brain, skull, eyes, trigeminal ganglia, spinal cord, vertebral column (excluding the vertebrae of the tail, the transverse processes of the thoracic and lumbar vertebrae, and the wings of the sacrum), and dorsal root ganglia from cattle 30 months of age and older and (2) The distal ileum of the small in testine and the tonsils from all cattle. (b) Specified risk materials are ined ible and prohibited for use as human food. (c) Specified risk materials must be removed from the carcasses of cattle, segregated from edible materials, and disposed of in accordance with § 314.1 or § 314.3 of this subchapter. The spinal cord from cattle 30 months of age and older must be removed from the car cass at the establishment where the animal was slaughtered. (d) Requirements for use of the small in testine for human food. (1) The small in testine from all cattle may be used for human food if: (i) It is derived from cattle that were inspected and passed in an official es tablishment in the United States or in a certified foreign establishment in a country listed in 9 CFR 327.2(b) as eligi ble to export meat and meat products to the United States and it is otherwise eligible for importation under 9 CFR 327.1(b), and (ii) The distal ileum is removed by a procedure that removes at least 80 inches of the uncoiled and trimmed small intestine as measured from the ceco-colic junction and progressing proximally towards the jejunum or by a procedure that the establishment demonstrates is effective in ensuring complete removal of the distal ileum. (iii) If the conditions in paragraphs (d)(1)(i) or (ii) of this section are not met, the entire small intestine must be removed from the carcass, segregated from edible materials, and disposed of in accordance with §§ 314.1 or 314.3 of this subchapter. (2) The requirements in paragraph (d)(1) of this section do not apply to materials from cattle from countries that can demonstrate that their BSE risk status can reasonably be expected to provide the same level of protection from human exposure to the BSE agent as prohibiting specified risk materials for use as human food does in the United States. (e) Procedures for the removal, segrega tion, and disposition of specified risk ma terials. (1) Establishments that slaugh ter cattle and establishments that process the carcasses or parts of cattle must develop, implement, and main tain written procedures for the re moval, segregation, and disposition of specified risk materials. These proce dures must address potential contami nation of edible materials with speci fied risk materials before, during, and VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00143 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 134 9 CFR Ch. III (1–1–12 Edition) § 310.22 after entry into the establishment. Es tablishments must incorporate their procedures for the removal, segrega tion, and disposition of specified risk materials into their HACCP plans or Sanitation SOPs or other prerequisite programs. (2) Establishments that slaughter cattle and establishments that process the carcasses or parts of cattle must take appropriate corrective action when either the establishment or FSIS determines that the establishment’s procedures for the removal, segrega tion, and disposition of specified risk materials, or the implementation or maintenance of these procedures, have failed to ensure that specified risk ma terials are adequately and effectively removed from the carcasses of cattle, segregated from edible materials, and disposed of in accordance with para graph (c) of this section. (3) Establishments that slaughter cattle and establishments that process the carcasses or parts of cattle must routinely evaluate the effectiveness of their procedures for the removal, seg regation, and disposition of specified risk materials in preventing the use of these materials for human food and must revise the procedures as nec essary whenever any changes occur that could affect the removal, segrega tion, and disposition of specified risk materials. (4) Recordkeeping requirements. (i) Es tablishments that slaughter cattle and establishments that process the car casses or parts of cattle must maintain daily records sufficient to document the implementation and monitoring of the procedures for the removal, seg regation, and disposition of the mate rials listed in paragraph (a) of this sec tion, and any corrective actions taken. (ii) Records required by this section may be maintained on computers pro vided that the establishment imple ments appropriate controls to ensure the integrity of the electronic data. (iii) Records required by this section must be retained for at least one year and must be accessible to FSIS. All such records must be maintained at the official establishment for 48 hours fol lowing completion, after which they may be maintained off-site provided such records can be made available to FSIS within 24 hours of request. (f) Sanitation of equipment used to cut through specified risk materials. (1) If an establishment that slaughters cattle, or that processes the carcasses or parts from cattle, does not segregate the car casses and parts from cattle 30 months of age and older from the carcasses and parts from cattle younger than 30 months during processing operations it must: (i) Use dedicated equipment to cut through specified risk materials; or (ii) Clean and sanitize equipment used to cut through specified risk ma terials before the equipment is used on carcasses or parts from cattle younger than 30 months of age. (2) If an establishments that slaugh ters cattle, or that process the car casses or parts from cattle, segregates the carcasses and parts of cattle 30 months of age and older from cattle younger than 30 months of age during processing operations, and processes the carcasses or parts from the cattle younger than 30 months first, it may use routine operational sanitation pro cedures on equipment used to cut through specified risk materials. (g) Slaughter establishments may ship beef carcasses or parts that con tain vertebral columns from cattle 30 months of age and older to another fed erally-inspected establishment for fur ther processing if the establishment shipping these materials: (1) Maintains control of the carcasses or parts while they are in transit or en sures that the carcasses or parts move under FSIS control; (2) Ensures that the carcasses or parts are accompanied by documenta tion that clearly states that the car casses or parts contain vertebral col umns from cattle that were 30 months of age and older at the time of slaugh ter; (3) Maintains records that identify the official establishment that received the carcasses or parts; (4) Maintains records that verify that the official establishment that received the carcasses or parts removed the por tions of the vertebral column des ignated as specified risk materials in VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00144 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 135 Food Safety and Inspection Service, USDA § 310.25 paragraph (a)(1) of this section and dis posed of them in accordance with § 314.1 or § 314.3 of this subchapter. (h) The materials listed in paragraph (a)(1) of this section will be deemed to be from cattle 30 months of age and older unless the establishment can demonstrate through documentation that the materials are from an animal that was younger than 30 months of age at the time of slaughter. [72 FR 38729, July 13, 2007] § 310.23 Identification of carcasses and parts of swine. (a) The identification of the car casses and parts of swine identified in accordance with part 71 of this title shall be made available to the inspec tor upon the inspector’s request throughout post-mortem inspection. (b) If the establishment fails to pro vide required swine identification, the inspector shall order the retention of swine caracasses at the establishment until the completion of tests to con firm that the carcasses are not adulter ated. [53 FR 40387, Oct. 14, 1988] § 310.24 [Reserved] § 310.25 Contamination with micro organisms; process control verification criteria and testing; pathogen reduction standards. (a) Criteria for verifying process con trol; E. coli testing. (1) Each official es tablishment that slaughters livestock must test for Escherichia coli Biotype 1 (E.coli) Establishments that slaughter more than one type of livestock or both livestock and poultry, shall test the type of livestock or poultry slaugh tered in the greatest number. The es tablishment shall: (i) Collect samples in accordance with the sampling techniques, method ology, and frequency requirements in paragraph (a)(2) of this section; (ii) Obtain analytic results in accord ance with paragraph (a)(3) of this sec tion; and (iii) Maintain records of such ana lytic results in accordance with para graph (a)(4) of this section. (2) Sampling requirements. (i) Written procedures. Each establish ment shall prepare written specimen collection procedures which shall iden tify employees designated to collect samples, and shall address location(s) of sampling, how sampling randomness is achieved, and handling of the sample to ensure sample integrity. The writ ten procedure shall be made available to FSIS upon request. (ii) Sample collection. The establish ment must collect samples from all chilled livestock carcasses, except those boned before chilling (hot-boned), which must be sampled after the final wash. Samples must be collected in the following manner; (A) For cattle, establishments must sponge or excise tissue from the flank, brisket and rump, except for hide-on calves, in which case establishments must take samples by sponging from inside the flank, inside the brisket, and inside the rump. (B) For sheep, goat, horse, mule, or other equine carcasses, establishments must sponge from the flank, brisket and rump, except for hide-on carcasses, in which case establishments must take samples by sponging from inside the flank, inside the brisket, and inside the rump. (C) For swine carcasses, establish ments must sponge or excise tissue from the ham, belly and jowl areas. (iii) Sampling frequency. Slaughter es tablishments, except very low volume establishments as defined in paragraph (a)(2)(v) of this section, must take sam ples at a frequency proportional to the volume of production at the following rates: (A) Cattle, sheep, goats, horses, mules, and other equines: 1 test per 300 carcasses, but, a minimum of one sam ple during each week of operation. Swine: 1 test per 1,000 carcasses, but a minimum of one sample during each week of operation. (iv) Sampling frequency alternatives. An establishment operating under a validated HACCP plan in accordance with § 417.2(b) of this chapter may sub stitute an alternative frequency for the frequency of sampling required under paragraph (a)(2)(iii) of this section if, (A) The alternative is an integral part of the establishment’s verification procedures for its HACCP plan and, (B) FSIS does not determine, and no tify the establishment in writing, that VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00145 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 136 9 CFR Ch. III (1–1–12 Edition) § 310.25 2 A copy of the current edition/revision of the ‘‘Official Methods of AOAC Inter national,’’ 16th edition, 3rd revision, 1997, is on file with the Director, Office of the Fed eral Register, and may be purchased from the Association of Official Analytical Chem ists International, Inc., 481 North Frederick Ave., Suite 500, Gaithersburg, MD 20877–2417. the alternative frequency is inadequate to verify the effectiveness of the estab lishment’s processing controls. (v) Sampling in very low volume estab lishments. (A) Very low volume estab lishments annually slaughter no more than 6,000 cattle, 6,000 sheep, 6,000 goats, 6,000 horses, mules or other equines, 20,000 swine, or a combination of livestock not exceeding 6,000 cattle and 20,000 total of all livestock. Very low volume establishments that collect samples by sponging shall collect at least one sample per week, starting the first full week of operation after June 1 of each year, and continue sampling at a minimum of once each week the establishment operates until June 1 of the following year or until 13 samples have been collected, whichever comes first. Very low volume establishments collecting samples by excising tissue from carcasses shall collect one sample per week, starting the first full week of operation after June 1 of each year, and continue sampling at a minimum of once each week the establishment operates until one series of 13 tests meets the criteria set forth in para graph (a)(5)(i) of this section. (B) Upon the establishment’s meeting requirements of paragraph (a)(2)(v)(A) of this section, weekly sampling and testing is optional, unless changes are made in establishment facilities, equip ment, personnel or procedures that may affect the adequacy of existing process control measures, as deter mined by the establishment or FSIS. FSIS determinations that changes have been made requiring resumption of weekly testing shall be provided to the establishment in writing. (3) Analysis of samples. Laboratories may use any quantitative method for analysis of E. coli that is approved as an AOAC Official Method of the AOAC International (formerly the Associa tion of Official Analytical Chemists) 2 or approved and published by a sci entific body and based on the results of a collaborative trial conducted in ac cordance with an internationally rec ognized protocol on collaborative trials and compared against the three tube Most Probable Number (MPN) method and agreeing with the 95 percent upper and lower confidence limit of the ap propriate MPN index. (4) Recording of test results. The estab lishment shall maintain accurate records of all test results, in terms of CFU/cm2 of surface area sponged or excised. Results shall be recorded onto a process control chart or table show ing at least the most recent 13 test re sults, by type of livestock slaughtered. Records shall be retained at the estab lishment for a period of 12 months and shall be made available to FSIS upon request. (5) Criteria for evaluation of test results. (i) An establishment excising samples from carcasses is operating within the criteria when the most recent E. coli test result does not exceed the upper limit (M), and the number of samples, if any, testing positive at levels above (m) is three or fewer out of the most recent 13 samples (n) taken, as follows: TABLE 1—EVALUATION OF E. COLI TEST RESULTS Type of livestock Lower limit of marginal range (m) Upper limit of marginal range (M) Number of sample tested (n) Maximum number permitted in marginal range (c) Cattle ................... Negative a ........................ 100 CFU/cm 2 ................. 13 3 Swine .................. 10 CFU/cm 2 ................... 10,000 CFU/cm 2 ............ 13 3 a Negative is defined by the sensitivity of the method used in the baseline study with a limit of sensitivity of at least 5 cfu/cm2 carcass surface area. (ii) Establishments sponging car casses shall evaluate E. coli test results using statistical process control tech niques. VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00146 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 137 Food Safety and Inspection Service, USDA Pt. 311 3 A copy of FSIS’s ‘‘Sample Collection Guidelines and Procedure for Isolation and Identification of Salmonella from Meat and Poultry Products’’ is available for inspection in the FSIS Docket Room. (6) Failure to meet criteria. Test results that do not meet the criteria described in paragraph (a)(5) of this section are an indication that the establishment may not be maintaining process con trols sufficient to prevent fecal con tamination. FSIS shall take further ac tion as appropriate to ensure that all applicable provisions of the law are being met. (7) Failure to test and record. Inspec tion shall be suspended in accordance with rules of practice that will be adopted for such proceedings upon a finding by FSIS that one or more pro visions of paragraphs (a) (1)–(4) of this section have not been complied with and written notice of same has been provided to the establishment. (b) Pathogen reduction performance standard; Salmonella—(1) Raw meat product performance standards for Sal monella. An establishment’s raw meat products, when sampled and tested by FSIS for Salmonella, as set forth in this section, may not test positive for Sal monella at a rate exceeding the applica ble national pathogen reduction per formance standard, as provided in Table 2: TABLE 2—SALMONELLA PERFORMANCE STANDARDS Class of product Perform ance Stand ard (percent positive for Salmonella)a Number of samples tested (n) Maximum number of positives to achieve Standard (c) Steers/heifers ........ 1.0% 82 1 Cows/bulls ............. 2.7% 58 2 Ground beef .......... 7.5% 53 5 Hogs ...................... 8.7% 55 6 Fresh pork sau sages ................. b N.A. N.A. N.A. a Performance Standards are FSIS’s calculation of the na tional prevalence of Salmonella on the indicated raw product based on data developed by FSIS in its nationwide micro biological data collection programs and surveys. Copies of Reports on FSIS’s Nationwide Microbiological Data Collection Programs and Nationwide Microbiological Surveys used in de termining the prevalence of Salmonella on raw products are available in the FSIS Docket Room. b Not available; values for fresh pork sausage will be added upon completion data collection programs for those products. (2) Enforcement. FSIS will sample and test raw meat products in an individual establishment on an unannounced basis to determine prevalence of Salmonella in such products to determine compli ance with the standard. The frequency and timing of such testing will be based on the establishment’s previous test results and other information con cerning the establishment’s perform ance. In an establishment producing more than one class of product subject to the pathogen reduction standard, FSIS may sample any or all such class es of products. 3 (3) Noncompliance and establishment response. When FSIS determines that an establishment has not met the per formance standard: (i) The establishment shall take im mediate action to meet the standard. (ii) If the establishment fails to meet the standard on the next series of com pliance tests for that product, the es tablishment shall reassess its HACCP plan for that product and take appro priate corrective actions. (iii) Failure by the establishment to act in accordance with paragraph (b)(3)(ii) of this section, or failure to meet the standard on the third con secutive series of FSIS-conducted tests for that product, constitutes failure to maintain sanitary conditions and fail ure to maintain an adequate HACCP plan, in accordance with part 417 of this chapter, for that product, and will cause FSIS to suspend inspection serv ices. Such suspension will remain in ef fect until the establishment submits to the FSIS Administrator or his/her des ignee satisfactory written assurances detailing the action taken to correct the HACCP system and, as appropriate, other measures taken by the establish ment to reduce the prevalence of pathogens. [61 FR 38864, July 25, 1996, as amended at 62 FR 26217, May 13, 1997; 63 FR 1735, Jan. 12, 1998;64 FR 66553, Nov. 29, 1999] PART 311—DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS Sec. 311.1 Disposal of diseased or otherwise adul terated carcasses and parts; general. 311.2 Tuberculosis. 311.3 Hog cholera. 311.5 Swine erysipelas. 311.6 Diamond-skin disease. VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00147 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150